Rocky Road Recipe With Marshmallow Pockets and Walnut Crunch

DISHORA / RECIPES Rocky Road When dessert needs to be ready without turning on the oven, a pan of chocolate, marshmallows and nuts is a reassuring answer. Next: ingredients.

[{"selector":"#anim-9b6fd611-85a4-4cab-ae50-b2c40298a240","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Ingredients • 16 squares 12 oz semisweet chocolate chips (340 g) 2 cups mini marshmallows (about 90 g) 1 cup chopped walnuts (about 115 g; toast and cool before using)

[{"selector":"#anim-70747d5c-e94c-40ec-ade7-7eba1163a8d4","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Equipment 8-inch square pan Mixing bowl Spatula

[{"selector":"#anim-cb5e4a92-bb63-43e5-ab89-ea173d4a6d24","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES First Step Line an 8-inch square pan with parchment, leaving an overhang. Toast the walnuts in a dry skillet over medium-low heat for 4 to 5 minutes, stirring, until fragrant; cool completely. Visit the recipe for all instructions. Visit the full recipe